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Spices and condiments (1930)

Author: McNair, James Birtley, 1889-1967
Volume: Fieldiana, Popular Series, Botany, no. 15
Subject: Spices; Condiments; Specerijen
Publisher: Chicago: Field Museum of Natural History
Possible copyright status: In copyright. Digitized with permission of the Chicago Field Museum. Contact dcc@library.illinois.edu for information.
Language: English
Call number: 5413193
Digitizing sponsor: University of Illinois Urbana-Champaign
Book contributor: University of Illinois Urbana-Champaign
Collection: biodiversity; fieldiana

Full catalog record: MARCXML

This book has an editable web page on Open Library.
This book is available with additional data at Biodiversity Heritage Library.

Description

Allspice -- Anise -- Balm -- Basil -- Sweet bay -- Borage -- Calamus root or sweet flag -- Capers -- Caraway -- Cardamom -- Cassia -- Cassia buds -- Catmint or Catnip -- Chervil -- Chives -- Cinnamon -- Clary -- Cloves -- Coriander -- Cumin -- Dill -- Fennel -- Florence fennel -- Fennel flower -- Galangal -- Garlic -- Ginger -- Hoarhound -- Horse-radish -- Hyssop -- Juniper -- Cherry laurel leaves -- Lavender -- Lovage -- Marigold -- Marjoram -- Mustard -- White mustard -- Nutmeg and mace -- Grains of paradise -- Parsley -- Pennyroyal -- Peppers -- Black pepper -- Long pepper -- Red pepper -- Peppermint -- Poppy seed -- Rosemary -- Rue -- Sage -- Samphire -- Summer savory -- Winter savory -- Sesame or bene seed -- Southernwood -- Spearmint -- Tansy -- Tarragon -- Thyme -- Tonka bean -- Turmeric -- Vanilla -- Zedoary

Fieldiana, Popular series, Botany, was published by Field Museum of Natural History, Dept. of Botany as Leaflet (no. 1-9, 1922-1924) and as Botany leaflet (no. 10-25, 1924-1940), and by Chicago Natural History Museum as Popular series: Botany (no. 26-27, 1947-1950)

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